Introduction
The bright, zesty flavor of these mini lemon cupcakes offers a perfect burst of sunshine in every bite. Their small size makes them ideal for parties, showers, or simply enjoying a little treat without overindulging. You’ll love the contrast between the tender, moist crumb and the smooth, intensely lemon buttercream icing.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 36 mini cupcakes
Ingredients
- 1 1/4 cups all purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup butter ((room temperature))
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 4 cups powdered sugar
- 1/2 cup butter ((room temperature))
- 1 teaspoon vanilla extract
- 2-3 tablespoons whole milk ((or heavy cream))
- 1 tablespoon lemon zest
- 1 teaspoon lemon juice (* fresh squeezed)
Instructions
- Preheat your oven to 350°F (175°C). Line a mini cupcake pan with mini paper liners.
- In a medium bowl, whisk together the 1 1/4 cups all purpose flour, 1 1/4 teaspoons baking powder, and 1/4 teaspoon salt. Set aside.
- In a large mixing bowl, beat the 1/4 cup butter and 3/4 cup granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
- Add the 2 eggs, one at a time, beating well after each addition. Mix in the 1 teaspoon vanilla extract.
- Stir in the 1 tablespoon lemon zest and 1 tablespoon lemon juice until just incorporated.
- Spoon the batter into the prepared liners, filling each about 2/3 full. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- To make the icing: In a large bowl, beat the 1/2 cup butter until smooth and creamy. Gradually add the 4 cups powdered sugar, about 1 cup at a time, beating on low speed until incorporated. After each addition, increase speed to combine.
- Add the 1 teaspoon vanilla extract, 1 tablespoon lemon zest, and 1 teaspoon lemon juice. Beat to combine.
- With the mixer running, slowly add the 2-3 tablespoons whole milk, one tablespoon at a time, until the icing reaches a smooth, spreadable consistency.
- Frost the completely cooled cupcakes using a piping bag with a tip or a small knife. Garnish with extra lemon zest if desired.
Variations
- Glazed Drizzle: For a simpler finish, skip the buttercream and drizzle the cooled cupcakes with a simple glaze made by whisking some of the recipe’s powdered sugar with lemon juice and milk to a thin consistency.
- Lemon Curd Filling: Use a piping tip or small spoon to core the center of each cooled cupcake and fill it with store-bought lemon curd before frosting.
- Berry Garnish: Top each frosted cupcake with a single fresh raspberry, blueberry, or a small slice of strawberry for a pop of color and complementary flavor.
- Dessert Shooters: Crumble a few cupcakes into the bottom of small glasses, top with a dollop of lemon buttercream and a spoonful of whipped cream for a deconstructed dessert.
Tips for Success
- Ensure all refrigerated ingredients (butter, eggs, milk) are truly at room temperature for a smoother, more evenly combined batter and icing.
- Use fresh lemons for the zest and juice; the flavor is far superior to bottled juice and provides the essential citrus oils in the zest.
- When measuring flour, fluff it with a spoon, lightly spoon it into your measuring cup, and level it off with a knife to avoid dense cupcakes.
- For professional-looking frosting, use a piping bag fitted with a large open star tip (like a 1M) to create a beautiful swirl on each mini cupcake.
Storage & Reheating
Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Unfrosted cupcakes can be frozen for up to 3 months. Thaw at room temperature before frosting. These cupcakes are best served at room temperature.
FAQ
Can I make standard-sized cupcakes with this recipe?
Yes. The batter will yield about 12 standard cupcakes. Bake at the same temperature for 18-22 minutes, or until a toothpick comes out clean.
My buttercream is too thick. What should I do?
Add additional milk or cream, a teaspoon at a time, while beating until it reaches your desired consistency.
Can I use bottled lemon juice?
It’s not recommended. Freshly squeezed lemon juice provides a much brighter, fresher flavor essential for this recipe.
Why did my cupcakes turn out dense?
Overmixing the batter after adding the flour can develop the gluten, leading to a tough crumb. Mix just until the ingredients are combined.
Can I make the batter ahead of time?
It’s best to bake the batter immediately. The leavening agent (baking powder) begins to activate once liquid is added, and delaying baking can result in less rise.
How do I get more lemon flavor in the cupcake?
You can add an extra teaspoon of lemon zest to the cupcake batter. Avoid adding more juice, as it could alter the batter’s liquid balance.